5,572 peele recipes

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.

Potato cheese soup puréed silky smooth with sharp cheddar, heavy cream, and fresh dill stirred in at the end. Rich, velvety, and done in 45 minutes.

Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Low-fat curried egg salad for one stretches a single hard-boiled egg with cottage cheese and a touch of light mayo. Curry powder adds warmth, ready in 10 minutes.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Crumbed potatoes tossed in melted butter and bread crumbs after boiling. A simple old-fashioned potato side dish with a toasty, buttery coating. Ready in 30 minutes.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Raisin cranberry relish with Granny Smith apples, golden raisins, dried apricots, and lemon zest, simmered with cinnamon. A fruity, tangy condiment for turkey, ham, or roast pork.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Mexican-style baked fish steaks in orange and lemon juice with cilantro, garlic, and onion. Topped with hard-boiled egg wedges and a sprinkle of paprika.

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.

Farmer's breakfast skillet with sliced potatoes, diced ham, green peppers, and eggs topped with melted cheddar. A hearty one-pan breakfast cooked low and slow, then cut into wedges.